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Kimberley Gordon is the Co founder and former Creative Director of the brand  WILDFOX

Available freelance for photography, fashion design and art direction

kim@wedreamoficecream.com

323 717 4687

Smoked Salmon Macarons

Smoked Salmon Macarons

Absolutely beautiful, dying to try one! From the talented Thirsty For Tea

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Just when you thought you’d tasted the most unique flavors of French Macarons, here’s one more to try that you probably won’t spot in the pastry case of your local pâtisserie! Happy Friday and Bon Appétit!

Smoked Salmon French Macarons

Makes 35 macaron sandwiches.

Ingredients:

{Macaron Shells}

dried chives or dill

{Filling}

4 oz smoked salmon

5 oz package Boursin cheese, at room temperature

2 Tbsp lemon juice

1/2 oz fresh chives or dill, finely chopped

black pepper to taste

Equipment:

food processor

rubber spatula

piping bag fitted with #847 star tip

Directions:

1.)  Make the macaron shells (without the green tea powder). If you’d like to decorate the tops of the shells with herbs, scatter them on just after piping out the macarons in step 8. After baking, match shells into pairs based on size and shape. Set the shells aside to cool.

2.)  Make the filling by placing the smoked salmon, cheese, lemon juice, and pepper into a food processor and processing until everything is evenly mixed. Mix in the chopped herbs gently with a rubber spatula.

3.)  Place the smoked salmon cheese filling into the piping bag. Fill one macaron shell from each pair with a 2 tsp dollop of the filling, then top with the other matching macaron shell.

4.)  Ideally, let the macarons set in the fridge in a covered container for a few hours before serving. This way, the flavors of the filling have a chance to meld with the shells.

ROSIE

ROSIE

The brazilian summer house of Jan and Ronnie

The brazilian summer house of Jan and Ronnie